GOOEY CHOCOLATE CARAMEL BARS
These rich, gooey bars are my most requested treats. They're popular at school functions, family barbecues and picnics. We like them alone or topped with a scoop of ice cream. -Betty Hagerty, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. , Press the remaining crumb mixture into a greased 13x9-in. baking pan. Bake for 15 minutes. Sprinkle with the chocolate chips and pecans. , Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.
Nutrition Facts : Calories 156 calories, Fat 9g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 110mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-CARAMEL REVEL BARS
These indulgent bars are where ooey-gooey meets chewy--with the tastiest results! Betty Crocker™ chocolate chip cookie mix (with oats added for a perfectly chewy texture) gets dolloped with fudgy chocolate and caramel, and baked into a classic bar that no one will be able to resist.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
- In large bowl, mix cookie mix, butter and egg until soft dough forms. Stir in oats and caramel bits until blended. Remove 3/4 cup of the cookie dough; set aside. Press remaining dough evenly in bottom of pan.
- In 1-quart saucepan, heat chocolate chips and condensed milk over low heat 2 minutes, stirring frequently, until chocolate is melted and mixture is smooth. Spread mixture on top of cookie base. Break remaining cookie dough into small pieces, and sprinkle over top.
- Bake 34 to 38 minutes or until golden brown. Cool completely, about 2 1/2 hours.
- Cut into 4 rows by 4 rows. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Bar, Sodium 200 mg, Sugar 33 g, TransFat 0 g
CHOCOLATE REVEL BARS
Chewy, bar type cookies loaded with fudgy filling. A family favorite.
Provided by Holly
Categories Desserts Cookies Chocolate Cookie Recipes
Time 1h5m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside.
- In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and 2 teaspoons vanilla.
- Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.
- Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into bars.
Nutrition Facts : Calories 358.4 calories, Carbohydrate 50.7 g, Cholesterol 43.9 mg, Fat 16 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 8.6 g, Sodium 292.9 mg, Sugar 32.7 g
CHOCOLATE CARAMEL PRETZEL BARS
Like turtle bars with a twist, these squares are gooey, crunchy and salty in all the right places. If you can, use chopped bar chocolate as called for in the recipe. If you use chocolate chips, they will seize, and the chocolate layer will look uneven and a little chalky. That said, beauty is only skin deep, and these bars taste great either way, so if chips are all you can find, bake away.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 50m
Yield 16 to 20 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper leaving a 2-inch overhang on two sides. In the bowl of a food processor, combine pretzels and sugar and process until you have fine crumbs. Add melted butter and process until evenly moistened. Transfer mixture into prepared pan and press down into a compact, even layer. Bake until crust is fragrant and edges are browned, about 17 minutes. Sprinkle with pecans and set aside.
- Prepare the caramel: In a medium saucepan, combine butter, cream, brown sugar and salt. Heat mixture over medium heat, stirring, until butter melts and everything is well combined. Turn heat to medium-high, and bring to a simmer. Cook for 2 minutes. Pour over pecans and prepared crust. Bake until caramel is bubbling and has darkened slightly, 13 to 15 minutes. Transfer to a rack.
- While caramel cools slightly, melt chocolate in short bursts in a heatproof bowl in a microwave or over a pot of simmering water. Let chocolate cool for a few minutes, then spread evenly over caramel. Sprinkle with crushed pretzels and let cool to room temperature. Transfer to the refrigerator to set for 30 to 60 minutes.
- To serve, lift the bars out using the parchment overhang and transfer to a cutting board. Cut into 16 or 20 squares. Store in an airtight container in the refrigerator.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 11 grams, Carbohydrate 83 grams, Fat 25 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 986 milligrams, Sugar 19 grams, TransFat 0 grams
GOOEY CHOCOLATE CARMEL BARS
This recipe combines dry German chocolate cake mix, butter and caramel to form a 2-layer bar
Provided by BEAN988
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 60
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine 1/2 cup of the butter with the cake mix and egg. Work the mixture with your hands until everything is well blended. The mixture will be crumbly. Press the mixture evenly into a 10 x15 inch jellyroll pan.
- Bake for 10 minutes in the preheated oven. Remove and cool for 10 minutes.
- In a saucepan , combine the remaining 1/2 cup of butter with the evaporated milk and caramels, over medium heat. Stir occasionally until smooth. Remove from heat and pour the mixture over the baked crust, turning the pan from side to side so that it is evenly coated.
- Return to the oven, and bake for 15 to 20 minutes, until it is bubbly all over. Cool and drizzle with icing. Allow icing to set before cutting into squares.
- To make the icing, stir together the confectioners' sugar with the water and vanilla until smooth. If the icing is too thick, add more water. If it is too thin, add more confectioners' sugar.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 15 g, Cholesterol 12.4 mg, Fat 4.4 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 107.3 mg, Sugar 11.3 g
CHOCOLATE CARAMEL BARS
Taking dessert or another treat to a church or school potluck is never a problem for me. I jump at the chance to offer these rich, chocolaty bars.-
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- In a small saucepan over low heat, melt caramels with 1/4 cup milk; stir until smooth. Meanwhile, in a large bowl, cream butter until light and fluffy. Beat in dry cake mix and remaining milk., Spread half of the dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6 minutes; sprinkle with chocolate chips. , Gently spread caramel mixture over chips. Drop remaining dough by tablespoonfuls over caramel layer. Return to the oven for 15 minutes.
Nutrition Facts : Calories 185 calories, Fat 9g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 161mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE REVEL BARS
These are from BH&G's Chocolate Cookbook. A fantastic bar cookie. Soft, moist and creamy. A big hit with family and friends
Provided by Iron Bloomers
Categories Bar Cookie
Time 55m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven 350°.
- Pan required is ungreased 15x10-inch jelly- roll pan.
- Stir together flour, oats, baking soda and salt; set aside.
- In large bowl, cream 1 cup butter and brown sugar till fluffy; beat in eggs and vanilla.
- Stir in dry ingredients, mixing till completely combined.
- In a heavy saucepan, combine chocolate chips, condensed milk and the 2 tablespoons butter.
- Cook and stir over medium-low heat till chocolate and butter have melted.
- Remove from heat; stir in nuts and vanilla.
- To assemble, pat 2/3 of dough into pan (damp fingers work best). Spread chocolate mixture over dough.
- Take remaining dough and "dot" chocolate with small bits till it's all used up.
- Bake at 350° for 25-30 minutes. DO NOT over bake.
- Chocolate will still look moist.
- Cool on wire rack.
- Cut into squares.
- Store in an AIRTIGHT container!
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